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undergraduate thesis
Antimikrobna aktivnost sintetiziranih ferocenskih kurkuminoid-pirazola
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:446888
Šimić, Marko Adrian
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Šimić, M. A. (2019). Antimikrobna aktivnost sintetiziranih ferocenskih kurkuminoid-pirazola (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:446888

Šimić, Marko Adrian. "Antimikrobna aktivnost sintetiziranih ferocenskih kurkuminoid-pirazola." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:446888

Šimić, Marko Adrian. "Antimikrobna aktivnost sintetiziranih ferocenskih kurkuminoid-pirazola." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:446888

Šimić, M. A. (2019). 'Antimikrobna aktivnost sintetiziranih ferocenskih kurkuminoid-pirazola', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:446888

Šimić MA. Antimikrobna aktivnost sintetiziranih ferocenskih kurkuminoid-pirazola [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:446888

M. A. Šimić, "Antimikrobna aktivnost sintetiziranih ferocenskih kurkuminoid-pirazola", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:446888

Metadata
TitleAntimikrobna aktivnost sintetiziranih ferocenskih kurkuminoid-pirazola
Title (english)Antimicrobial activity of synthesized ferrocene curcuminoid-pyrazole
AuthorMarko Adrian Šimić
MentorTomislava Vukušić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2019-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Industrija stalno traži nove metode koje će biti učinkovite i zadovoljavati zahtjeve potrošača te omogućiti ekonomski i ekološki prihvatljivu proizvodnju. Jedna od novih nekonvencionalnih tehnologija je hladna plazma. Prednosti hladne plazme nad termalnim procesima su i niska odnosno sobna temperatura procesa, kratko vrijeme obrade te manji utjecaj na senzorska svojstva hrane. Cilj ovog rada bio je istražiti na koji način ferocenski analozi kurkumina utječu na inaktivaciju gram-negativne bakterije Escherichia coli MG1655- K12 u kombinaciji s netermalnom tehnologijom-hladna plazma. Proučavan je utjecaj četiri različita ferocenska analoga kurkumina na inaktivaciju bakterije Escherichia coli te kombinirajući učinak hladne plazme pri vremenu tretiranja od 3 i 6 min i kurkuminu sličnih spojeva na inaktivaciju iste. Rezultatima je utvrđeno da se sinergističkim tretmanom kurkumina i hladne plazme postiže veći inhibitorni učinak na E. coli.
Abstract (english)
The industry is constantly looking for new methods that will be effective, meet consumer demands and to enable economically and environmentally friendly production. One of the new unconventional technologies is cold plasma. The advantages of cold plasma over thermal processes are the low or room temperature of the process, short processing time and less influence on the sensory properties of food. The aim of this paper was to investigate how the ferrocene analogues of curcumin influence inactivation of gram-negative bacterium Escherichia coli MG1655-K12 in combination with non-thermal technology-cold plasma. The effect of four different ferrocene analogues of curcumin on the inactivation of Escherichia coli was studied and the combining effect of cold plasma at treatment times of 3 and 6 min and curcumin-like compounds on the inactivation of the same. The results show that synergistic treatment of curcumin and cold plasma achieves a greater inhibitory effect on E. coli.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:446888
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-09-24 08:17:11